Brownie Pie

When you get a need for chocolate this is an easy quick recipe that makes a nice chocolatey treat.
Serve with whipped cream or ice cream, it's so good.

Ingredients:
1 stick butter, softened
1 c sugar
2 eggs
1 tsp vanilla
3 Tbsp. cocoa powder
1 tsp salt
1/2 c all purpose flour

 

Instructions

Preheat oven to 350 degrees.

Cream together butter and sugar with electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well.  Add cocoa powder, salt and flour and stir until well combined.   Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan.  Bake 30 to 35 minutes until center is set.

 

Omelettte (Omelet) Making

 Omelets are delicious and healthy too so it's been said the French created Omelettes. They have a long history.

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A French omelette starts out with beaten eggs in the pan (just like scrambled eggs). The pan is shaken constantly during cooking until the eggs just begin to set. When the eggs are cooked, the omelette is rolled and snugly folded to form an oval and finally turned out onto a plate with the seam side down.
It can be plain or filled, with or without cheese. (An omelette with fresh herbs are a famous standard French dish. An assortment of chopped herbs is stirred into the eggs before cooking; no cheese.)
American omelettes (or "omelets" as they are sometimes spelled) start out in the same way, but as the eggs cook, the edges are lifted from the sides of the pan with a spatula so the runny eggs can flow underneath.
When the eggs are nearly set, the filling is added and the omelette is folded in half rather than rolled.

How to Make an Omelette

The basics of making an omelette:

Beat the eggs: Use two or three eggs per omelette, depending on how hungry you are. Beat the eggs lightly with a fork.
Melt the butter: Use an 8-inch nonstick skillet for a 2-egg omelette, a 9-inch skillet for 3 eggs. Melt the butter over medium-low heat, and keep the temperature low and slow when cooking the eggs so the bottom doesn’t get too brown or overcooked.
Add the eggs: Let the eggs sit for a minute, then use a heatproof silicone spatula to gently lift the cooked eggs from the edges of the pan. Tilt the pan to allow the uncooked eggs to flow to the edge of the pan.
Fill the omelette: Add the filling—but don’t overstuff the omelette—when the eggs begin to set. Cook for a few more seconds
Fold and serve: Fold the omelette in half. Slide it onto a plate with the help of a silicone spatula.

Basic Omelette Recipe:

serves 1 omelet

Ingredients

2 large eggs
1 tablespoon unsalted butter
2 tablespoons grated cheese, any kind
3 to 4 cherry tomatoes or other vegetable chopped, cut in half and sprinkled lightly with salt
2 tablespoons chopped basil, parsley, or herb of your choice


Method

Prep the eggs:

In a bowl, beat the eggs with a fork.

Melt the butter:

In an 8-inch nonstick skillet over medium-low heat, melt the butter.

Add the eggs and cook the omelette:

Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.

Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes

Fill the omelette:

Place the cheese, tomatoes, and herbs in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.

Fold and plate the omelette:

Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half. Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate. Voila!

Ideas for Omelette Fillings

Here are a few delicious combinations:

Avocado and cheddar
Roasted potatoes and Gruyere
A little Parmesan, Mushrooms
Bacon and cheese, or bacon and potatoes without cheese, chives
Spinach and tomato, with or without feta
Goat cheese and herbs

Use your imagination and what appeals to you for the filling. There are all kinds of great combinations you can discover.

Creamy Mushroom Sauce

This creamy mushroom sauce is quick and easy to prepare and goes with anything! Tonight I am going to pare it up with Chicken for a creamy goodness.

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Ingredients

1/2 small onion diced
1 tablespoon butter
12 ounces mushrooms brown or white, sliced
salt and ground pepper to taste
2 cloves garlic minced
3 sprigs fresh thyme or 1/4 teaspoon dried thyme
1/2 cup white wine, chicken broth or water 
1/2 cup chicken broth
2/3 cup heavy cream or half and half
1 tablespoon cornstarch
3 tablespoons fresh parsley

Instructions

First cut fresh herbs if you have them, bruise them with a back of a knife to release flavors

then chop fine. Set aside

Next cook chicken in a skillet with a drizzle of olive oil till brown on both sides, set aside.

Sauté onion in butter until softened, about 3-5 minutes.

Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.

Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.

Add the chicken broth and cream. Simmer 5 minutes or until reduced by half.

To thicken the sauce further, combine cornstarch with 2 tablespoons of water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture.

Let simmer 1 minute.

Season with parsley, salt and pepper to taste.

NUTRITION INFORMATION

Calories: 222, Carbohydrates: 8g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 62mg, Sodium: 156mg, Potassium: 374mg, Fiber: 1g, Sugar: 2g, Vitamin A: 959IU, Vitamin C: 10mg, Calcium: 41mg, Iron: 1mg

First I snip fresh herbs from the garden

Next bruise and chop the herbs finely

Once mushrooms are cooked, slowly add cream or half and half and stir gently till mixed

When the sauce is nice and hot, place chicken in for a few minutes to warm 

and blend flavors

Hummingbird Cake

 

Delicious traditional moist cake with plenty of flavor melts in your mouth, a divine dessert.

what you need:
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs -- beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 8 oz can crushed pineapple -- NOT drained
2 cups pecans OR walnuts -- chopped
2 cups bananas -- chopped

CREAM CHEESE FROSTING
1 8 oz pkg cream cheese -- softened 
1/2 cup butter or margarine -- softened
1 16 oz pkg powdered sugar
1 teaspoon vanilla extract

Combine dry ingredients in large bowl. Add beaten eggs and oil, stirring until all
Ingredients are moist. DO NOT BEAT! 
Stir in vanilla, pineapple, 1 cup chopped nuts and the bananas. 

Spoon batter into 3 well greased and floured cake pans. 

Bake at 350 for 20-30 mins or till tests done. 
Cool in pans 10 mins. Remove and cool completely on rack.
Spread frosting over and sprinkle remaining nuts on top.

CREAM CHEESE FROSTING 

Combine cream cheese and butter and cream until smooth. 
Add sugar, beat until light and fluffy then stir in vanilla.